Pickled Shrimp Remoulade

Yields
1 pint

from Chef Bradley Herron of the Genuine Hospitality Group, Miami, FL

1 pint mayonnaise

2 tablespoons minced shallots

1 teaspoon minced garlic

1 tablespoon chopped capers

1 tablespoon chopped parsley

2 tablespoons chopped pickled shrimp

Zest of 1 lemon

Juice of ½ a lemon

1 pinch Old Bay Spice

Combine all ingredients in mixing bowl. Serve with Stone Crab Fritters. Keeps for up to 5 days in a sealed container in the refrigerator.

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